TOP FROLLA |
burro 82% m.g. |
uova intere |
DELINOISETTE |
PRALIN DELICRISP NOIR |
panna 35% m.g. |
LILLY NEUTRO |
acqua |
JOYPASTE VANIGLIA MADAGASCAR BOURBON |
FRUTTIDOR CILIEGIA ROSSA |
PASTA BITTER |
HAZELNUT SHORTCRUST
Ingredients
Preparation
Mix all the ingredients in the planetary mixer with the flat beater.
Roll the shortcrust between two baking papers and trim ita t the thickness of 3 mm and put in the refrigerator to rest. e. Line the micro perforated molds for single portion tartlets with 7 cm diameter.
Bake in a convection oven at 170°C for the first 5 minutes, then lower the temperature at 160°C for 10-13 more minutes with open valve.
CRISPY LAYER
Ingredients
Preparation
Heat PRALIN DELICRISP NOIR at 35°C
VANILLA MOUSSE
Ingredients
Preparation
Mount in the planetary mixer with a whisk all the ingredients together until a smooth compound is obtained.
CREAMY TOPPER
Ingredients
Preparation
Fill the silicone molds Paradis Silikomart for ¾ and put in the shock freezer until cool.
Final composition
Using a little spatula or a kitchen brush, spread a fine layer of PRALIN DELICRISP NOIR into each internal surface of the tartlet. This will protect the crunchiness of the tarlet.
Fill the tartlet making two equal layers, one of FRUTTIDOR CILIEGIA ROSSA and the other one of vanilla mousse.
Unmold the creamy topper and place it on the tartlet’s surface.
Decorate with DOBLA CHOCOLATE CHERRY and golden leaves.
